Curried Hummus and Vegetable Pinwheels


These wraps are a quick, healthy pick-me-up. Curry is one of my favorite spices to use, and doubly so if I’m working with folks dealing with cancer. Turmeric and its subcomponent, curcumin, are common curry ingredients that have tumor-inhibiting and appetite-stimulating properties. Here, I’m using hummus to transport the curry because it’s a great canvas for blending spices and veggies. The pinwheel turns this into a simple finger food, easy to prep, grab, and go. If you’re wondering why I added mango, just take a bite. And another. And another . . . 

Place a tortilla on a flat work surface. Spread 1/4 cup of the hummus over the tortilla, leaving a 3/4-inch border all the way around. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style. Glue down the top edge with a smear of hummus. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.

4 (8-inch) spelt or whole wheat tortillas or gluten-free tortillas

1 cup Curried Hummus
2 cups baby spinach, washed and dried
3/4 cup peeled and shredded carrot
3/4 cup peeled, seeded, and grated cucumber
1/2 cup thinly sliced mango (optional) 

Curried Hummus

1/4 cup currants
2 cups cooked chickpeas, or 1 (15-ounce) can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
2 tablespoons water
2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon sea salt

Place the currants in a small bowl of hot water to soak and plump up. Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger, and salt in a food processor and process until smooth. Transfer to a mixing bowl and do a FASS check. Add a spritz of lemon if it needs a little extra zing.

Before serving, drain the currants thoroughly and stir them into the hummus.

COOK’S NOTE: For a time-saving trick, buy a 16-ounce container of premade organic hummus at the market and add curry powder, ginger, lemon juice, and currants, as above. This is a wonderful way to spice up a store-bought snack.

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA

To print, press the printer icon below.